Coconut Balls

Coconut Balls

Barbara Haddock Taylor, Baltimore Sun photo; Styled by Julie Rothman

Ivana Lalicki, who came to Baltimore by way of Serbia, shared her mother-in-law's recipe for these cute cookies that look like fluffy snowballs. "In Serbia, these cookies are considered part of Christmas holiday tradition," she said. "Holiday feasts can't be [complete] without this dessert." They're delicious but very rich, so pace yourselves. Makes about 40 balls 3 1/2 ounces hazelnuts 3/4 cup plus 2 tablespoons water 2 cups sugar 1 pound powdered milk 2 1/4 sticks butter, cut in small pieces 9 ounces dried shredded coconut (if it's sweetened, decrease amount of sugar; if shreds are too large, grind them in food processor) Roast raw hazelnuts in the oven for 8-10 minutes at 350 degrees. Then remove the peel, which should be very easy. Bring water in a pot to boil, add sugar and cook until it dissolves. Remove from heat and stir in powdered milk, 5 ounces of shredded coconut (leave 4 ounces for coating) and butter. Mix everything well. Let cool to room temperature, then refrigerate for a few of hours or overnight. Make balls with your hands and stuff a roasted hazelnut in each. Then coat the balls with remaining coconut flakes. They can be served in small cupcake liners. Keep in the fridge.

Ivana Lalicki, who came to Baltimore by way of Serbia, shared her mother-in-law's recipe for these cute cookies that look like fluffy snowballs. "In Serbia, these cookies are considered part of Christmas holiday tradition," she said. "Holiday feasts can't be [complete] without this dessert." They're delicious but very rich, so pace yourselves. Makes about 40 balls 3 1/2 ounces hazelnuts 3/4 cup plus 2 tablespoons water 2 cups sugar 1 pound powdered milk 2 1/4 sticks butter, cut in small pieces 9 ounces dried shredded coconut (if it's sweetened, decrease amount of sugar; if shreds are too large, grind them in food processor) Roast raw hazelnuts in the oven for 8-10 minutes at 350 degrees. Then remove the peel, which should be very easy. Bring water in a pot to boil, add sugar and cook until it dissolves. Remove from heat and stir in powdered milk, 5 ounces of shredded coconut (leave 4 ounces for coating) and butter. Mix everything well. Let cool to room temperature, then refrigerate for a few of hours or overnight. Make balls with your hands and stuff a roasted hazelnut in each. Then coat the balls with remaining coconut flakes. They can be served in small cupcake liners. Keep in the fridge. (Barbara Haddock Taylor, Baltimore Sun photo; Styled by Julie Rothman)

Ivana Lalicki, who came to Baltimore by way of Serbia, shared her mother-in-law's recipe for these cute cookies that look like fluffy snowballs. "In Serbia, these cookies are considered part of Christmas holiday tradition," she said. "Holiday feasts can't be [complete] without this dessert." They're delicious but very rich, so pace yourselves. Makes about 40 balls 3 1/2 ounces hazelnuts 3/4 cup plus 2 tablespoons water 2 cups sugar 1 pound powdered milk 2 1/4 sticks butter, cut in small pieces 9 ounces dried shredded coconut (if it's sweetened, decrease amount of sugar; if shreds are too large, grind them in food processor) Roast raw hazelnuts in the oven for 8-10 minutes at 350 degrees. Then remove the peel, which should be very easy. Bring water in a pot to boil, add sugar and cook until it dissolves. Remove from heat and stir in powdered milk, 5 ounces of shredded coconut (leave 4 ounces for coating) and butter. Mix everything well. Let cool to room temperature, then refrigerate for a few of hours or overnight. Make balls with your hands and stuff a roasted hazelnut in each. Then coat the balls with remaining coconut flakes. They can be served in small cupcake liners. Keep in the fridge.Barbara Haddock Taylor, Baltimore Sun photo; Styled by Julie Rothman